It is the first time that this young French chef, one of the most influential talents of the international pastry scene, will serve his creations in New York and does so at the headquarters of Dominique Ansel, inventor of the cronut and 2017 World’s Best Pastry chef as ranked by The World’s 50 Best Restaurants.
For the occasion, Guichon will present three exceptional pieces that, as always, have set trends:
- Hazelnut Ring: crunchy hazelnut sablé topped with praline mousseline, hazelnut cremeux, pure praline, glazed in milk chocolate with chocolate crunch.
- Pavlova: a beautiful rose made with meringue, lime joconde cake, berry compote, raspberry Chambord syrup, raspberry cremeux, and mascarpone whip.
- The Chocolate Cylinder: made with chocolate sablé, 66% chocolate crunch, caramel cremeux, chocolate frangipane, chocolate mousse, chocolate glaze.